Namoura (Syrup-Soaked Semolina Cake)

cooking.nytimes.com

T's kitchen

subheading: FOR THE SYRUP:

2 cups/400 grams granulated sugar

1 tablespoon freshly squeezed lemon juice

1 ¼ teaspoons lavender extract, vanilla extract or rose water

subheading: FOR THE CAKE:

¾ cup/170 grams unsalted butter (1 ½ sticks), melted, plus more for coating the pan

3 cups/490 grams semolina flour

¾ cup/150 grams granulated sugar

1 cup/227 grams plain whole-milk yogurt

2 ½ teaspoons baking soda

¼ cup/29 grams slivered almonds

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer